Easy Mexican Stuffed Peppers

Ingredients

• 4bell peppers, halved and cored, with seeds removed
• 15 ml (1 tablespoon)extra virgin olive oil
• 1red onion, finely chopped
• 2jalapeños, cored, seeded and finely chopped
• 180 g (1 cup)cooked rice
• 425 g (15 ounces)black beans, drained and rinsed
• 454 g (16 ounces)salsa
• 150 g (1 cup)corn kernels, fresh or frozen and defrosted
• 1 tablespoonchilli powder
• 1 teaspoonground cumin
• 1 teaspoonsmoked paprika
• to tastesalt
• 113 g (1 cup)shredded cheddar or Monterey Jack, or dairy-free cheese, for topping

Instructions

1. 1

   Prepare the oven

   Heat the oven to 190°C (375°F) and lightly grease a 23 × 33 cm (9 × 13-inch) baking dish. Arrange the pepper halves inside and set the dish aside.

2. 2

   Soften the vegetables

   Warm the oil in a large frying pan over medium heat. Add the onion and jalapeños and cook for about 3–5 minutes, until softened.

3. 3

   Mix the filling

   Add the cooked rice, black beans, salsa, corn, chilli powder, cumin, smoked paprika and salt to the pan. Stir to combine and cook for about 5 minutes, until heated through, then remove from the heat.

4. 4

   Fill the peppers

   Spoon the filling into the pepper halves and sprinkle with cheese. Cover the dish with foil, or place a baking tray over it.

5. 5

   Bake and serve

   Bake for 25 minutes, or until the peppers are tender. Remove the cover and bake for a further 5 minutes, until the cheese has melted. Leave to cool for at least 5–10 minutes before serving warm.

What are Mexican stuffed peppers?

Stuffed peppers are a familiar way to turn hollowed-out peppers into an all-in-one meal, with a savoury filling baked until tender. This version takes inspiration from Mexican flavours, combining beans, corn, salsa and warm spices.

The rice makes the filling hearty, while salsa brings moisture and seasoning. A melted cheese topping finishes each pepper; a dairy-free alternative works too.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 4g protein, 30g carbs, 5g fat.

The rice, beans, corn and salsa supply most of the carbohydrates, while olive oil and the cheese topping contribute fat. Beans and cheese provide some protein. Serve a pepper with a generous salad or other vegetables to round out the plate.

Build flavour in the filling

Aromatics: Cook the onion and jalapeños in the oil until softened before adding the other ingredients. This gives them a head start and lets their flavour mingle with the filling.

Seasoning: Chilli powder, cumin and smoked paprika season the rice and beans. Taste the mixture after it has heated through and adjust the salt to suit the salsa you use.

Choose your ingredients

Rice and beans: Use cooked rice, so it only needs to warm through in the pan. Drain and rinse the beans to remove the canning liquid before mixing them in.

Salsa and corn: The salsa moistens and seasons the filling, while corn adds sweet kernels. Fresh or defrosted frozen corn both work here.

Check the peppers for doneness

The peppers should be tender after the covered bake, but still hold their shape well enough to serve. Their exact texture can vary with size and thickness, so check them as the baking time nears its end.

Uncover for the final 5 minutes so the cheese can melt. Give the peppers at least 5–10 minutes to cool before serving; the filling will be very hot straight from the oven.

Timing and preparation

The recipe allows about 25 minutes for preparation and a total of 55 minutes. While the oven heats, chop the onion and jalapeños and gather the filling ingredients.

The filling is warmed in the frying pan before it goes into the peppers, which helps it heat through evenly during baking. Keep the peppers in a single layer in the baking dish.

What to serve alongside

A crisp green salad or lightly dressed cabbage makes a fresh contrast to the warm, soft filling. Add lime wedges at the table if you enjoy a bright, citrusy finish.

For a more substantial spread, serve with extra salsa or a simple side of greens. The peppers are also filling enough to serve on their own.

Recipe notes & tips

• Choose peppers that sit steadily in the baking dish so the filling is less likely to spill.
• If using frozen corn, defrost it before adding it to the filling.
• Taste the filling before stuffing the peppers and adjust the salt to account for the salsa.
• Cover the dish securely during the first part of baking to keep the peppers from drying out.
• Let the peppers rest for at least 5–10 minutes before serving.

Variations

• Make it dairy-free: Use a dairy-free shredded cheese or leave off the cheese.
• Adjust the heat: Use fewer jalapeños for a milder filling.
• Try brown rice: Swap in cooked brown rice, keeping the amount the same.
• Change the beans: Use another drained and rinsed bean in place of the black beans.
• Add fresh herbs: Scatter chopped coriander over the peppers just before serving.

Common mistakes to avoid

• Adding uncooked rice: The recipe uses cooked rice, so cook it before mixing the filling.
• Leaving excess liquid in the beans: Drain and rinse them before adding to the pan.
• Skipping the covered bake: Keep the peppers covered for the first 25 minutes so they can become tender.
• Overbaking the cheese: Uncover only for the final 5 minutes, until it has melted.
• Serving immediately: Allow at least 5–10 minutes for the filling to cool before eating.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat in the oven until hot throughout, or microwave individual portions; the peppers may soften further when reheated.

Frequently asked questions